Course detail

Principles of Food Preservation

FCH-BCO_PUPAcad. year: 2018/2019

Theoretical and technological possibilities of the protection against undesirable changes of foodstuff. Physical, chemical and biological principles of food preservation. Abiotic a anabiotic methods of food preservation. Thermosterilation by heat, microwave and ohmic preocedures. Sterilation by ionising radiation. Sterilation in modified atmosphere, carbo dioxide or ultra high pressure. Drying, evaporation and osmosis. Preservation by chilling and freezing. Smoking, acidulation and alcoholisation. Application of chemical preservatives. Application of hurdles approach in food preservation.

Learning outcomes of the course unit

Acquisition of theoretical knowledge and practical procedures during storage and processing of raw materials into food products with emphasis to prolongation of their shelf life and protection against environmental and microbial factors

Prerequisites

Chemical engineering, physical chemistry, food chemistry, food analysis, biochemistry, microbiology, fundamentals of food processing

Co-requisites

Not applicable.

Recommended optional programme components

Not applicable.

Recommended or required reading

M. Shafiur Rahman: Handbook of Food Preservation, Marcel Dekker, 1999 (CS)
Davidson, P. M., Branen, A. L., Antimicrobials in Foods Marcel Dekker, Inc.: New York, 1993 (CS)
Hui, Y. H.: Handbook of Food Science, Technology and Engineering. Dekker/CRC Press, New York, USA, 2005. (CS)
Kadlec, P.; Melzoch, K.; Voldřich, M.: Technologie potravin - Přehled tradičních potravinářských výrob. KEY Publishing s.r.o., Ostrava-Přívoz, 2012, 588 s. ISBN 978-80-7418-145-0. (CS)
Kadlec, P.; Melzoch, K.; Voldřich, M.: Procesy a zařízení potravinářských a biotechnologických výrob. KEY Publishing s.r.o., Ostrava-Přívoz, 2013, 495 s. ISBN 978-80-7418-163-4. (CS)

Planned learning activities and teaching methods

The course uses teaching methods in form of Lecture - 2 teaching hours per week. The e-learning system (LMS Moodle) is available to teachers and students.

Assesment methods and criteria linked to learning outcomes

Elaboration of written test (40 questions, overview of all topics). The results are counted in % and evaluated using ECTS system. Oral exam is included, if needed.

Language of instruction

Czech

Work placements

Not applicable.

Course curriculum

1. Theoretical and technological aspects of protection against non-desirable changes in foods. Physical, chemical, biological and microbial principles
2. Respiration of raw material, intramolecular respiration.
3. Microbial factors of food putrefaction and protection of food against them
4. Removal of microorganisms from media
5. Factors affecting thermosterilation of foods
6. Thermosterilation with ohmic and high frequency heating.
7. Preservation by ionisation.
8. Preservation by ultra high pressure, pressure pulses, and ultrasound.
9. Preservation by oxygen ionised silver, peroxide hydrogen, and diethyl ester pyrocarbon acid.
10. Preservation by drying, evaporation, and freezing-out of water
11. Preservation by osmosis and ultra filtration.
12. Preservation by lowered temperature, removal of oxygen, modification of atmosphere.
13. Preservation by chemical compounds, smoking, antibiotic, phytoncides
14. Preservation by metabolical products, application of hurdles technology

Aims

The course „Principles of Food Protection“ familiarizes students with theory and application procedures of raw material and food protection against to microbial, chemical and physical effects to assure an industrial production of safe, nutritional, and organoleptically valuable foodstuffs.

Specification of controlled education, way of implementation and compensation for absences

Recommended.

Classification of course in study plans

  • Programme BPCP_CHTP Bachelor's

    branch BPCO_BT , 3. year of study, summer semester, 4 credits, compulsory-optional

  • Programme BKCP_CHTP Bachelor's

    branch BKCO_BT , 3. year of study, summer semester, 4 credits, compulsory-optional
    branch BKCO_PCH , 3. year of study, summer semester, 4 credits, compulsory

  • Programme BPCP_CHTP Bachelor's

    branch BPCO_CHP , 3. year of study, summer semester, 4 credits, compulsory

  • Programme CKCP_CZV lifelong learning

    branch CKCO_CZV , 1. year of study, summer semester, 4 credits, compulsory

Type of course unit

 

Lecture

26 hours, optionally

Teacher / Lecturer